Ingredients

The following ingredients have 35 Servings
  • 2 large russet potatoes
  • 2 tablespoons canola oil
  • 1 teaspoon salt
  • 2 cups chocolate chips ((milk chocolate or semi-sweet))
  • salt flakes or holiday sprinkles ((optional))

Instruction

  • Preheat oven to 400 degrees F (200 degrees C).
  • Slice the potatoes very thinly. The thinner, the better!
  • Soak the potatoes in cold water for 10 minutes. Remove potatoes from the water and pat dry.
  • Place the potatoes on a baking sheet (line with non-stick aluminum foil for easy cleanup). Brush the potatoes with the canola oil, then sprinkle with salt. Flip the potatoes and do the same on the other side.
  • Bake for about 22-25 minutes, flipping the potatoes about halfway through. When the potatoes are golden and crispy, remove them from the oven and let them cool.
  • Melt the milk chocolate pieces the microwave or in a double boiler (for a makeshift double boiler, you can place a heat-safe bowl over a saucepan with some boiling water in it).
  • When the chocolate is melted, dip the chips into the chocolate, one at a time, then lay them on a piece of wax paper spread out over a tray, and sprinkle them with salt flakes or holiday sprinkles.
  • You can allow them to cool at room temperature or place them in the refrigerator for a bit to cool more quickly.
  • Makes about 30-40 chips, depending on the size of your potatoes and how thinly you slice them.